Roasted Red Pepper Hummus
This roasted red pepper hummus is smooth, creamy, and full of rich roasted flavor. The peppers and garlic are oven-roasted until sweet and tender, then blended with chickpeas, tahini, and warm spices for a dip that’s perfect with toasted bread, veggies, or as a spread.
Equipment
Ingredients
- 5 pointed peppers
- 1 whole head of garlic
- 200 g canned chickpeas drained
- 40 ml chickpea water the liquid from the canned chickpeas
- 1 tbsp tahini
- ½ lemon juiced
- 5 Sun-dried tomatoes
- 1 tbsp honey
- 2 tbsp olive oil plus more for roasting
- salt, pepper to taste
- 1 tsp paprika
- 1 tsp cumin
- chili flakes optional
Instructions
- Preheat your oven to 200°C (390°F). Place the pointed peppers and the whole head of garlic on a baking tray. Drizzle with olive oil and roast for 25–30 minutes, until the peppers are soft, lightly charred, and the garlic is tender.
- Once the peppers are cool enough to handle, peel off the skins and remove the seeds.
- Add the peeled roasted peppers to a food processor or blender. Squeeze the roasted garlic cloves directly into the mixer. Add the chickpeas, sun-dried tomatoes, tahini, lemon juice, and chickpea water (the liquid from the canned chickpeas).
- Add the honey, olive oil, salt, paprika, cumin, and black pepper. Blend until smooth and creamy, scraping down the sides as needed.
- Transfer the dip to a bowl. Drizzle with olive oil and honey, then sprinkle with sesame seeds, a few whole chickpeas, and red pepper. Serve with toasted bread.
Nutrition
Serving: 150gCalories: 180kcalCarbohydrates: 22gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 420mgPotassium: 410mgFiber: 6gSugar: 5gVitamin A: 2200IUVitamin C: 95mgCalcium: 50mgIron: 2.5mg
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